Gungjung Ddeokbokki (Palace Rice Cake)

Ddeokbokki is one of the most popular snack dishes in Korea. The modern version is a spicy preparation of stir fried ddeok, or rice cake, combined with sweet potato starch noodles, shredded carrot or similar vegetable, fish cake, onions, and garlic.

Ddeokbokki is probably derived from “Palace Rice Cake” (Gungjung Ddeokbokki), a special dish served to the King and certain nobles of the Chosun dynasty on the Lunar New Year. Gungjung Ddeokbokki was made by braising ddeok, meat, vegetables, eggs, and seasonings in water, and then serving it topped with gingko nuts and walnuts.

Servings: 6

Ingredients

1

package(16ounce)

round (cylindrical) Ddeok (Rice cake)

6

ounces

pork or beef

1

small

carrot

1

small

onion

1

large head

coral mushroom (substitute 1 bunch enoki or 6 common white mushrooms)

5

each

Pyogo beosot (Fresh or dried shiitake mushrooms)

3

ounces

dried bagogari (gourd rind – Substitute zuchinini)

2

ounces

mung bean sprouts

1

large

spring onion

sesame oil

Meat and Mushroom Seasoning

2

teaspoons

soy sauce

1/4

teaspoon

ground black pepper

2

cloves

fresh garlic

1/2

teaspoon

doenjang (soy bean paste)

1/2

teaspoon

kkaesoogeum (sesame salt)

1/2

teaspoon

sesame oil

Seasoning Sauce

1

tablespoon

Sugar

3

tablespoons

Soy sauce

2

cloves

fresh garlic

1

teaspoon

kkaesoogeum (sesame salt)

1

green onion

1/2

teaspoon

sesame oil

Garnish

2

eggs

3 to 6

walnuts

6 to 8

gingko nuts

Procedure

Preparation

Dried Vegetables

Bagogari and Shiitake Mushrooms

Soak separately in cool water for at least twenty minutes.

Mushrooms and Meat Seasoning

Mince the garlic and place all the Meat and Mushroom Seasoning ingredients into a medium mixing bowl and mix well.

Let stand ten minutes.

Coral (or enoki)

Tear the mushroom into individual stalks (or small group if the stalks are very slender), rinse well in cold water.